Important fungi growing on cheese include Penicillium, Aspergillus, Cladosporium,
Geotrichum, Mucor, and Trichoderma. For some cheeses, such as Camembert, Roquefort …

A very large number of filamentous fungi has been reported to produce the small lactone
mycotoxins patulin, penicillic acid and moniliformin. Among the 167 reported fungal …

The chemical and microbial qualities, including fungal flora, of 30 samples of Kuflu cheese
randomly purchased from different markets in Turkey were investigated. The gross …

A simple and feasible method is described for analysing nine mycotoxins in cheese matrix.
The method involves liquid extraction followed by high performance liquid chromatographic …

Cave cheese is a surface mold-ripened variety of cheese produced also in South of Italy,
exploiting fungal population naturally occurring on cave walls, as part of secondary …

More than ten types of Tulum cheese are produced in Turkey. Tulum cheese has a white or
cream color, a high fat content, a crumbly semi-hard texture and a buttery pungent flavour …

Exposure to mycotoxins such as aflatoxins can endanger human health, especially infants
and children. In this study, an attempt was made to retrieved studies related to the …

Tulum cheese, which is produced from raw milk, is one of the most popular semi-hard
cheeses in Turkey. The growth of some food pathogens such as Listeria monocytogenes …

Thirty-two traditional hand-made semi-hard cheeses were examined to detect the presence
of two mycotoxins–ochratoxin A (OTA) and patulin. OTA was present in both the rind and the …

Food contamination is a common phenomenon in the production, distribution and
consumption of processed and agricultural commodities all over the world. Food safety is …